Coconut Angel Food Cake

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Servings: 2 cups Difficulty: Advanced
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A light, ethereal sponge infused with tropical coconut and almond flavors, topped with silky Swiss meringue frosting.
Coconut Angel Food Cake recipe image
Coconut Angel Food Cake recipe image
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Coconut Angel Food Cake

Author: chefs-mate Courses:
Difficulty: Advanced
Servings: 2 cups Calories: 613.5

Description

This Coconut Angel Food Cake is a delightful, airy dessert that combines the classic lightness of angel food with the rich, tropical flavor of shredded coconut. The cake batter, made from whipped egg whites and folded with cake flour, creates a tender crumb that is both moist and delicate. Infused with vanilla and almond extracts, it offers a complex aroma that is simply irresistible. The cake is crowned with a luscious Swiss meringue frosting, stabilized with orange juice and zest for a bright citrus note that cuts through the sweetness. Finished with a coating of toasted coconut, this dessert is perfect for summer gatherings, holidays, or any occasion where you want to impress guests with a sophisticated yet comforting treat. It’s a recipe that brings a touch of elegance to your table.

Ingredients

Directions

  1. Preheat oven to 275°F (135°C).
  2. Sift the cake flour three times to aerate it, then set aside.
  3. In a large, clean bowl, beat the 8 egg whites with salt until frothy using an electric mixer.
  4. Add cream of tartar and continue beating until soft peaks form.
  5. Gradually beat in 1/2 cup of the superfine sugar, a little at a time, until stiff peaks form.
  6. Add vanilla and almond extracts, then beat briefly to combine.
  7. Gently fold in the remaining 1/2 cup of sugar, a little at a time.
  8. Sift the flour over the egg whites in four batches, gently folding it in after each addition with a spatula.
  9. Fold in the 1/2 cup of unsweetened shredded coconut.
  10. Spoon the batter into an ungreased 9-inch tube pan.
  11. Bake in the preheated oven for 1 hour 30 minutes, or until the cake springs back when lightly touched.
  12. Immediately invert the pan and hang it over the neck of a bottle or place it upside down on a rack to cool completely, about 1.5 to 2 hours.
  13. While the cake cools, prepare the frosting: In a metal bowl, whisk together 1 1/4 cups sugar, 2 egg whites, orange zest, orange juice, corn syrup, and a pinch of salt.
  14. Place the bowl over a pot of simmering water (double boiler), ensuring the bottom of the bowl does not touch the water.
  15. Whisk constantly until the mixture reaches 140°F on a candy thermometer.
  16. Remove from heat and continue whisking for 3 minutes to cool slightly.
  17. Transfer the bowl to an electric mixer and beat on high speed for 7-10 minutes, until the frosting is cool, glossy, and holds stiff peaks.
  18. Once the cake is completely cool, run a sharp knife around the edges and center tube to loosen it.
  19. Invert the cake onto a serving plate.
  20. Spread the Swiss meringue frosting over the top and sides of the cake.
  21. Roll the frosted cake in the toasted shredded coconut to coat the outside.
  22. Slice and serve.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 613.5kcal
% Daily Value *
Total Fat 10.5g17%
Saturated Fat 8.1g41%
Cholesterol 0.0mg0%
Sodium 2781.7mg116%
Total Carbohydrate 102.9g35%
Dietary Fiber 2.9g12%
Sugars 63.4g
Protein 26.7g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: angel food cake, coconut cake, swiss meringue, egg white cake, almond extract, light dessert, airy sponge, summer dessert, holiday cake, vanilla cake, orange zest, toasted coconut, vegetarian dessert, classic baking, meringue frosting, tropical flavor, light and fluffy, cake flour, cream of tartar
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